There are days when you don't have to make a loaf of bread, a lot of times it's basically handed over to the bread machine, sometimes you make a loaf of bread by appointment because it's too late, it's so convenient, it's so careful, it gives people more reasons to be lazy.I don't remember the mood at the time, I just remember that the finished product was a success, and the color was very popular.As for the name of the money roll, I don't know why it's called that...Maybe it's because of its golden color, maybe it's because of its shape, maybe it's full of copper coins...There's always a good metaphor behind it...Ingredients: high starch flour 250 g, low starch flour 50 g, milk powder 10 g, pumpkin paste 60 g, milk 105 g, eggs 50 g, refined sugar 40 g, salt 3 g, yeast 4 g, butter 30 g

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
50 grams of low-fat flour
10 grams of milk powder
60 grams of pumpkin
1005 grams of milk
50 grams of eggs
40 grams of fine sugar
3 grams of salt
4 grams of yeast
30 grams of butter

How TO MADE Money rolls

Steps 1 to 4

1. The pumpkin is washed, peeled, then sliced, and cooked in a pan.

2. Steamed pumpkins are crushed, sifted, dried and stored.

3. The material other than butter is placed in a container, with the liquid on top and the salt, sugar, and yeast on top.

4. The bread barrel is placed in the machine and fixed, choosing the dough kneading process, the default time is 1:40, the process consists of two stages of kneading + fermentation

Steps 5 to 8

5. 15 minutes after the start of the procedure, add butter softened at room temperature

6. After the dough is kneaded, the process automatically enters the fermentation phase.

7. The process is over, the fermentation is over.

8. Remove the dough and rub the exhaust.

Steps 9 to 12

9. Divide the dough into small doughs weighing about 20 g each

10. 10 minutes of relaxation

11. Take a small dough and knead it into an oval.

12. And then fold along the long side.

Steps 13 to 16

13. Roll up and squeeze the lid.

14. Take turns shaping the dough.

15. The plate is pre-coated with a thin layer of butter and then placed in a well-formed dough

16. Second fermentation in a warm, humid place

Steps 17 to 20

17. After fermentation, spray a layer of water on the surface

18. Put it in the lower part of the oven, 180 degrees, for about 20 minutes.

19. Remove the mold immediately after baking, apply a layer of butter to the surface while it is hot, and seal it after drying and cooling.

Handy cooking tips

　　1. the water content of the pumpkin paste is usually different, so when making the bread, the liquid should not be added at once, leave some to be cleaned and added according to the dough; 2. the mold generally needs to be rubbed with a layer of butter in advance, so that it is not easy to get rid of the mold after baking, of course, if it does not touch the mold, it can be used directly